Aloo Gobi

Aloo Gobi is a Punjabi classic made with potatoes (aloo) and cauliflower (gobi). These humble vegetables may not sound like much, but they happen to be the perfect canvas to paint on the vibrant flavours of ginger, garlic, onions and cumin.

After going through a phase of steaks, roasts and confits, I was feeling my inner herbivore crying out for some love. These primal urges come and go, especially in winter when there just aren’t many appealing veggies in the markets. It’s probably my body’s way of telling me that I need less protein and more fiber. That said, I’m a carnivore at heart and the thought of having something as prosaic as a salad for dinner puts a real kibosh my appetite. My solution is to turn to the food of my South Asian brothers (and sisters).

Make it Easy

You can greatly speed things up by making these caramelized onion cubes ahead of time and keeping them in your freezer. When you make the Aloo Gobi, just fry the spices, add the garlic and ginger and fry until fragrant, then throw 2 onion cubes in along with the other ingredients.

I love Indian food because it’s inexpensive and relatively simple to prepare, but more importantly, it never fails to light up my eyes, nose and tastebuds with its piquant flavours and vivid colours — even on the dreariest of days. Aloo Gobi is one of my favourites, because it’s filling, without being a total carb bomb and the leftovers are good for a couple lunches during the week.

It may look like there are a lot of ingredients that go into this dish, but if you cook Indian food with any frequency, you should have most of these ingredients in your pantry already. I’ve given this version of Aloo Gobi my own twist with the addition of some honey and lemon juice balance out the salt and spices. I like to serve this with some pulao which is essentially an Indian pilaf, but it’s also fantastic with some plain basmati rice or naan.

Aloo Gobi is a vegetarian Punjabi dish with potatoes (aloo) and cauliflower (gobi) cooked in spiced until tender.

Aloo Gobi

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Aloo Gobi is a vegetarian Punjabi dish with potatoes (aloo) and cauliflower (gobi) cooked in spiced until tender.

Prep Time

90minutes

Prep Time

90minutes

Ingredients

2tablespoonsvegetable oil

1teaspoonblack mustard seeds

1teaspooncumin - whole seeds

3wholecloves

2teaspoonsgaram masalaor curry powder

1/4teaspoonturmeric - ground

3clovesgarlicgrated

1.25centimetersginger - freshgrated

2mediumonionsminced

1teaspoonsalt

3mediumyukon gold potatoescut into 1/2

1small headcauliflowercut into bite-sized pieces

1/2cupwater

2teaspoonshoney

1tablespoonlemon juice

cilantroor scallions for garnish

Units:

Instructions

Add the oil, mustard seeds, cumin, cloves, garam masala and turmeric to a pan over medium high heat. Fry the spices until fragrant. Be careful not to burn them.

Turn down the heat to medium low, then add the garlic, ginger, onions and salt. Fry, stirring regularly until the onions are caramelized (40 minutes to an hour).

Add the potatoes, cauliflower, water and honey. Cover and cook for 40 minutes, stirring occasionally and to make sure there's a little water at the bottom. If the pan is dry, add a little more water to prevent burning.

Once the cauliflower and potatoes are done, remove the lid and allow any extra water to evaporate. Add the lemon juice, plate and garnish cilantro or scallions.

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Hi Annick, sorry to hear you didn’t enjoy it. It should not have been watery. If it was, you probably needed to cook it longer without the lid to let the extra water evaporate as stated in step 4. Hope that helps.

Stephanie

How many people does this serve?

http://norecipes.com Marc Matsumoto

This should be enough for 2-3 people.

Crissi

I adore Aloo Gobi and have eaten it from takeaways, restaurants, 2 Indian weddings, 1 Diwali celebration, and a lot of meals in the homes of my Indian and Punjabi friends. My all time favourite, and the one I cook all the time has the subtle inclusion of Methi ( fenugreek) which seems to bring out the delicate cauliflower flavour. The one ingredient I have never seen used is honey, or sugar. I was curious, so I tried it and I’m sorry to say my Punjabi friends and I hated it! It may appeal to American palates which seem to require the addition of sweetness to everything.

Nix

Hey I’m an Indian and I’ve never seen a version of aloo gobi that uses honey. So I was wondering what aloo gobi tastes like with honey? And what purpose does it serve.

Thanks

http://norecipes.com Marc Matsumoto

Hi Nix, I learned how to make this from a Gujarati and apparently adding sugar is a unique trait to the Gujarati style of making things. I like it because it balances out the acidity and salt but if you don’t like it you can leave it out. As for using honey vs, sugar, I try not to use refined sugars which is typically why I recommend using honey or raw sugar.

Welcome!

I'm Marc, and I want to teach you some basic techniques and give you the confidence and inspiration so that you can cook without recipes too!